SPICED BEEF IN RED WINE
There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.
Provided by Nigella Lawson
Categories weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.
- Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.
- If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.
- Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 15 grams, Sodium 1114 milligrams, Sugar 8 grams, TransFat 2 grams
HAMBURGER STEAK WITH RED WINE GRAVY
Use any type of ground beef you want
Provided by Kathy Williams @KMW2013
Categories Beef
Number Of Ingredients 15
Steps:
- In a large bowl mix ground beef,onion soup mix and steak seasoning.Pat out loosely 6-8 patties, set a side.
- In a large skillet cook bacon until fat has rendered. Add patties and brown both sides. Remove from skillet to a plate. Remove all fat from skillet but reserve 2 tablespoons.
- Over medium heat add the reserved fat and one tablespoon of butter. Add onion and cook until carmelized. Add flour and cook for a minute more.
- Stir in red wine, and then the beef broth. Stirring constantly add bay leaf, paprika, cumin, coriander. Stir until thickens. Add a little water if too thick. Taste to salt and pepper.
- Add the beef patties to the gravy mixture, cover and simmer over med or med low heat. Stirring occassionally. Simmer until patties are cooked through. Remove patties , and slowly stir in heavy cream. Serve with mash potatoes or brown rice. Crumble bacon on top.
SPICY HAMBURGER WITH RED-WINE SAUCE
Mr. Franey gives this American classic a Gallic twist. The recipe here can be prepared on a barbecue grill, in an oven broiler or even in a skillet. Whether you barbecue or broil, cook the patties about six inches from the heat source for about three minutes on each side, or until done as desired. If you are cooking on the stove top, use a heavy-gauge cast iron skillet. Cast iron sears extremely well when hot, but it has to be smoking hot before the meat is put in. Be sure the ventilation fan is on.
Provided by Pierre Franey
Categories dinner, easy, quick, burgers, sauces and gravies, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the meat in a mixing bowl and set aside.
- Heat the oil in a small skillet and add the onions. Cook, stirring, until wilted. Add the garlic and cook briefly, stirring. Remove from the heat and let cool.
- Combine the meat lightly with the onion mixture, chili con carne seasoning, ground pepper, pepper flakes and salt. Divide the mixture into 4 patties of equal size.
- Heat a heavy iron skillet large enough to hold all the patties in one layer and do not add fat of any kind.
- When the skillet is quite hot, add the patties. Cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes on the second side.
- Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet. Add the shallots and cook, stirring, for 1 minute. Add the wine and broth. Let cook until reduced to about 1/4 cup. Swirl in the remaining 2 tablespoons butter. Pour over the patties and serve the dish immediately.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 9 grams, Sodium 641 milligrams, Sugar 3 grams, TransFat 1 gram
BEEF FILLET WITH RED WINE SAUCE
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
SPICY CHEESEBURGERS
We think this is the best burger recipe in the world! The burgers are both flavorful and filling. For extra kick, we added cayenne pepper to the ground beef, then topped the patties with pepper jack cheese.-Jonna Tuchscherer, Bellevue, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Shape into nine patties. , Grill, uncovered, over medium heat for 7-8 minutes on each side or until no longer pink. Top with cheese. Grill 3-5 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired.
Nutrition Facts : Calories 557 calories, Fat 31g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 707mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 43g protein.
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- In a saucepan over medium-high heat, combine brown sugar and wine stirring until dissolved. Bring to boil then reduce heat and simmer for about 20-25 minutes to reduce wine to about 1 cup. Let cool to room temperature.
- While wine is reducing, caramelize onions in medium saute pan. Add 1/4 cup of red wine reduction to onions and saute for additional 2-3 minutes to combine flavors.
- In large bowl, loosely combine ground beef, egg, bread crumbs, and salt and pepper. Add 1/3 cup room temperature wine reduction and fully mix to incorporate with the beef - being careful not to overmix.
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